Chicken Parmo Recipe
The classic parmo can be made with any flattened meat filet, but chicken seems to be the most popular choice these days. Flattening and breadcrumbing the meat produces a schnitzel, which is then topped with melted cheese and bechamel sauce. This chicken parmo recipe is ridiculously easy to make and tastes like the real thing.
Ingredients
- 1 chicken breast fillet
- 1 Eggs
- 225 g Breadcrumbs
- 1 tbsp Oil
- 30 g Butter
- 60 g Flour Plain
- 150 ml Milk
- 1 Grated Cheddar cheese 1 large handful
Instructions
- With a rolling pin, flatten the chicken. Coat the chicken with breadcrumbs after dipping it into the beaten egg.
- Using a frying pan over medium heat, deep-fry the chicken on both sides for 3 to 4 minutes, until golden brown and no longer pink inside. In a small baking dish, place the chicken that has been cooked.
- In a saucepan, melt the butter, then add the flour and stir until combined. Stir in the milk slowly, adding more as needed until a nice smooth consistency is formed.
- Pour the thick sauce over the chicken and sprinkle the grated cheese on top.
- Under a hot grill, cook the chicken until it is bubbling hot and the cheese has melted. Serve with fries and a salad.